Do You Grill Salmon Skin Up or Down? A Detailed Guide

You can learn how to grill salmon so that it is juicy, flavorful, and never dry! Here are two tips for grilling salmon that you’ll love, along with some great seasoning ideas.

Warm weather calls for the grill. If you want to grill fish, salmon is a good choice because it can handle the heat and won’t fall apart. It will also keep its unique, rich flavor.

Perfect grilled salmon is flaky, charred, juicy, and never dry. It should also be pale pink in color with no rubbery edges.

There are two easy ways to cook salmon on the grill: directly on the grill or in foil. Today I’m going to show you both recipes and my tried-and-true tips for grilling salmon so that it stays juicy and delicious. I’ll also give you some ideas for the best fish seasoning.

Now, your salmon will be done in 8 to 18 minutes, depending on whether you grill it directly over the hot grates or in foil. That’s why making the salads and sides before you grill the fish is a great idea.

Salmon is a delicious and healthy fish that is a favorite for grilling. When grilling salmon, one of the most common questions is whether to cook it skin side up or down on the grill. The answer makes all the difference for getting the perfect texture and flavor.

Why Grilling Salmon Skin Side Down Is Better

There are several reasons why cooking salmon on the grill with the skin down is better:

The skin helps hold the flesh together. Salmon has delicate flesh that can flake apart easily. Putting the meat face down with the skin on protects it from the grates while it’s cooking.
Skin crisps up nicely. Putting the salmon skin down on the hot grates will make it really crispy. The skin becomes browned, textured, and flavorful.
The skin releases fat and moisture. As the salmon skin cooks it renders moisture and fat that keeps the flesh lubricated juicy, and prevents it from drying out over the direct heat.
Skin buffers heat transfer With the skin functioning as a barrier between the hot grates and delicate flesh, the salmon cooks more gently and evenly
Easier flipping. Salmon skin has a tendency to stick to the grill at first. But after a few minutes of cooking the skin will release cleanly from the grates. This makes turning the fish easier and prevents the flesh from falling apart.
Added flavor. The skin imparts a delicious richness and smoky depth to the salmon as it cooks.

Step-By-Step Guide For Grilling Salmon Skin Down

Follow these simple steps for flawless grilled salmon with the skin side down:

1. Prep The Salmon

Pick skin-on salmon fillets that are evenly sized at the center. The tail end of fillets tapers thinner. Centercut pieces about 6 ounces each cook most evenly.
Lightly coat the salmon skin with oil. This helps prevent sticking. Olive oil, avocado oil, or melted butter work well.
Season the salmon flesh generously with salt, pepper, herbs, spices, or a marinade of your choice.

2. Heat The Grill

Preheat your grill to medium-high heat, around 400°F to 450°F.
Use a grill brush to clean the grates well. Oil them with cooking spray or oil on a paper towel. This prevents sticking.

3. Sear The Skin

Place the salmon fillets skin-side down onto the hot zone of the preheated grill.
Let them sear untouched for 2-3 minutes. Resist the urge to move them around.
After searing, you can reduce the heat to medium or close to 350°F.

4. Flip and Finish Cooking

Check for grill marks on the salmon and opaque cooked color near the grates.
Use metal tongs and spatula to gently flip the fillets over. The skin should release cleanly.
Allow the salmon to cook on the flesh side for another 2-5 minutes until just opaque throughout.

5. Rest and Serve

When opaque, remove salmon from the grill and let rest for 5 minutes. The residual heat will finish the cooking.
The salmon is ready when it flakes easily and reaches 145°F at thickest part.
Serve the grilled salmon skin-side up for an appetizing presentation.
Squeeze fresh lemon over the top and enjoy!

Helpful Tips For Grilling Salmon To Perfection

Pat the salmon dry before grilling for better searing.
Use a meat thermometer to check doneness. Cook to 145°F.
If salmon sticks initially, give it another minute or two. Then it should release.
If flesh side is sticking, flip back over and give it another minute skin-side down.
Pull it off the grill a little before it seems done. It will continue cooking.
Clean grill grates thoroughly and oil them well to prevent sticking.
Try a salmon marinade. Lemon-herb, pesto, teriyaki, or Hawaiian flavors are delicious.
For foil grilling, seal salmon in a foil pouch with seasoning and sliced citrus.
Pair grilled salmon with pineapple salsa, mango salsa, or gremolata for a pop of fresh flavor.
Complement grilled salmon with seasonal vegetable sides and lemon wedges.

Common Grilled Salmon Mistakes To Avoid

Avoid these pitfalls when cooking salmon on the barbecue:

Underheating the grill – Salmon needs high heat for fast searing.
Not oiling the grates – This causes sticking and ripped flesh.
Placing salmon flesh-side down first – The delicate flesh will stick and tear.
Flipping salmon too early – Let it sear adequately before flipping over.
Cooking over direct high heat the entire time – This leads to dry salmon.
Overcooking – Use a timer and thermometer to prevent overcooking.
Turning salmon more than once – Just one flip is needed if the heat is right.
Pressing down on the fish while cooking – Doing this causes the salmon to flake apart.
Skipping a resting period – Carryover cooking will take place during resting.

Grilling Salmon In Foil

For an easy foolproof preparation, salmon can be grilled in foil. The steps include:

Place seasoned salmon fillet in the center of a large sheet of heavy duty aluminum foil.
Add sliced lemon, lime, or other aromatics to the packet.
Fold the foil tightly around salmon into a sealed pouch, leaving some headspace.
Poke a few small slits on top for venting steam.
Grill the foil pouch over direct medium heat for 14-18 minutes, until salmon is cooked through.
Let rest in foil 5 minutes before opening packet and serving.

The foil pouch makes salmon practically hands-off. The fish gently steams in its own juices and picks up a delicate smoky flavor from the grill.

Perfect Pairings For Grilled Salmon

Grilled salmon deserves some tasty accompaniments:

Fresh green salad with lemon vinaigrette
Grilled asparagus or zucchini
Garlic mashed potatoes
Rice pilaf or couscous
Fruit salsa or relish
Tzatziki, hummus, or baba ganoush
Grilled corn on the cob

A simple side of lemon wedges or a spritz of lemon juice really brings out the flavor of the fish. A chilled glass of white wine or rosé makes an ideal match too.

Health Benefits Of Grilled Salmon

Salmon is one of the healthiest protein choices. Here are some of its nutritious advantages:

High in omega-3 fatty acids EPA and DHA for heart and brain health.
Excellent source of protein for building muscle, hormones, and enzymes.
Rich in B vitamins like niacin, B12, and B6.
Contains the antioxidant astaxanthin which reduces inflammation.
Low mercury levels compared to other fish.
Grilling adds minimal saturated fat compared to frying.

So fire up the barbecue and enjoy salmon with an extra helping of nutrition this summer. Grilling it skin-side down locks in moisture and flavor for salmon that’s succulent, smoky, and satisfying.

do you grill salmon skin up or down

Best seasoning for salmon

Salmon is a rich, slightly oily fish that goes well with a lot of different spices and marinades. First, dry the salmon well and season it with kosher salt. Then, you can add any other seasonings or marinades you like. Here are a few options to season your salmon fillet:

How to grill salmon

It will take less than 10 minutes to cook salmon on the grill over the hot grates. Here’s how:

Season the salmon. Pat the salmon dry and season it well (see above for ideas on how to season and marinate fish). The fish can be put in the fridge for about 20 minutes while you get the grill ready or make the sides.
Start with high direct heat. The grill should be heated to around 450 degrees F. You can use a charcoal grill instead of gas grill.
Oil the grates. Brush the grates generously with oil. This is very important to keep the salmon from sticking to the grill.
Grill salmon flesh side down FIRST, then flip over once. Put the salmon fillets on the grill with the skin facing you and the flesh facing down. Because raw salmon is pretty firm, putting the flesh side down is the best way to get nice grill marks on it without making it fall apart. Place the salmon on the grill and leave it alone for two to three minutes. As soon as you see a thin layer of opaque (cooked) meat near the heat, use tongs and a spatula to carefully flip the salmon over so the skin-side is down. The skin will help hold the salmon together. Turn down the heat to medium (around 350 degrees F) and put the lid back on. Add another 2 to 5 minutes of cooking time, based on how thick your salmon is.
Take the fish off the heat and let it sit for about five minutes. Take the salmon off the heat when the inside is almost clear. You can put it back on the heat if it’s still not done to your liking. But grilled salmon that is too done can’t be fixed, so it’s best to take it off the heat as soon as the flesh goes from clear to opaque. Let the fish sit for about 5 to 10 minutes before serving. The salmon will keep cooking while it’s sitting there. This will make salmon that is soft, juicy, and full of flavor. Note: salmon is done when the temperature inside it reads 145 degrees F, but take it off the grill when it’s a few degrees below that.

THIS is How I Get Perfectly Grilled Salmon Every Single Time

FAQ

Do you grill salmon skin up or down first?

Arrange the salmon fillets on hot grill, flesh side down first (the skin should be facing you). Close the grill lid. Cook for 1-3 minutes on the first side, depending on how thick the fillets are. Flip over once.

Do you grill fish skin side up or down?

When you’re ready to grill the fish, place the skin-side down first directly over the hottest part of the grate. Let it cook in peace. Do not disturb it for a good 4 to 5 minutes. To test its done-ness, gently lift a corner of the fish with a metal spatula.

Should you cook salmon skin side up or down?

Salmon fillets are best cooked starting with the skin-side down. This prevents over-browning the meat, which can make it dry and pretty unappealing to look at on the plate. “When pan-frying or grilling, cook salmon fillets skin-side down for 5-7 minutes, flip and cook for another 2-3 minutes,” says Norton.

How long to grill salmon on a gas grill?

A general rule of thumb is to grill for 6 to 8 minutes for every inch of fish. So, if your salmon fillet is one-inch thick, you should grill it for 3 to 4 minutes per side. You’ll know it’s done when the flesh turns opaque and easily flakes when pressed with a fork.

Should you Grill salmon skin side up or down?

It is really important when grilling salmon to put the skin side down (flesh side up) on the preheated grates. Lay the salmon skin-side down in the hot zone of your grill. Grilling salmon skin side down helps hold the fish together while it cooks and the skin will naturally release from the grates when it is ready to come off.

What are the benefits of smoked salmon over raw salmon?

It actually has the same characteristics as raw salmon, being relatively low in calories, it is an excellent source of protein, good fat and several vitamins and minerals. The smoking process just adds an aroma.

How long do you Grill salmon skin side up?

Grill skin side down. Preheat the grill to medium-high heat with the lid closed. Cook salmon on grill, skin side down (flesh side up). Close the lid and grill for 6-8 minutes. Flip and grill the other side. Use large tongs or a fish spatula to carefully flip the salmon. Grill until the internal temperature reaches your desired doneness.

How do you cook salmon on a grill?

Preheat your grill to medium heat of 400°-450° F. When you heat the grates before you put the salmon on it allows for the skin to sear up before getting the chance to really stick to the grates. 2. Skin side down It is really important when grilling salmon to put the skin side down (flesh side up) on the preheated grates.